follow lisa is cooking

I have a little problem. I'm addicted to cookbooks, food writing, recipe collecting, and cooking. I have a lot of recipes waiting for me to try them, and ideas from articles, tv, and restaurants often lead to new dishes. I started losing track of what I've done. So now I'm taking photos and writing about what I've prepared—unless it's terrible in which case I forget it ever happened.

subscribe to

subscribe via email

Tuesday, December 21, 2010

Once I stared baking from the Gourmet Cookie Book, I couldn't stop with just one cookie. As I flip back through the book again now, I don't see any cookies in it that I don't want to try. This next one I baked is the second to last cookie in the book, and it's from a 2008 issue of the magazine. The glittery, sparkly little butter cookies sandwiched with a lemon buttercream just had to be tried. They're made with a straightforward dough with no surprises, and the hardest part of making these was rolling the dough into little balls to be coated with sanding sugar. The very next day after baking these, I found a similar recipe from which I learned that if you chill the dough for a bit, rolling it into balls is much easier. I'm set for next time. Each cookie is tiny, made with just barely a teaspoon of dough, but when they're sandwiched together they're just the right size.

To start, flour, cornstarch, and salt were whisked together and set aside. Butter and confectioners' sugar were mixed until fluffy, and lemon zest and vanilla were added. The flour mixture was mixed in until the dough formed. At that point, I should have chilled the dough for at least 30 minutes. Had I done so, rolling teaspoons of it into balls and then coating them in sanding sugar would have been a breeze. Since I didn't chill the dough, I had sticky cookie dough all over my hands and repeatedly had to stop and wash my hands and start again. I rolled half the cookies in plain white sanding sugar and the other half in sugar in confetti colors. The sugared balls of dough were placed on baking sheets and baked for about 12 minutes. When they were cool, the filling was made with confectioners' sugar, lemon zest, lemon juice, corn syrup, and softened butter. The buttercream was placed in a plastic bag, the corner was snipped, and filling was piped onto the flat sides of half the cookies before they were paired up and sandwiched.

I think these dazzling, little treats look a lot more complicated than they really are which is one reason I liked them. Another reason is that the tart lemon flavor in the smooth filling is a nice contrast with the sugary, crunchy cookie coating. They're festive and eye catching, and this is a cookie I know I'll be making for many more occasions to come.